Disappointing Heirlooms?

[beeman]

I am growing a number of heirlooms for the first time. Up to now I've always grown hybrids with limited success due to Corky Root Rot, so I splashed out on a small greenhouse, installed Alaska grow buckets, mixed my own planting mixture. Seed sown in Feb, planted in the greenhouse middle March.
The growth has been tremendous, each plant producing large clusters of fruit which are now ripening. Sounds great? But one huge disappointment, bland tasteless fruit.
There are two which have some flavour, Pink Brandywine, MagiQo, but Paul Robeson, Costaluto Geneverse, Cherokee Purple, just don't register on the taste buds.
I do have another non heirloom, Italian Ciliegia a small red round salad which is quite delightful. Holding out hope that my one and only Big Beef might produce again, once it matures, not in the green house, in a container on my deck.
Any suggestions what would cause these reputed tasty fruits to be so pitiful? I have heard that over watering will cause poor taste, but these are growing well in what are basically SWCs.

[AKmark]

I have had great luck with Paul Robeson, Cherokee Purple, and Costoluto, everyone loved the taste. I think PR was the most popular last season out of 50 varieties that I grew. Over watering is usually the cause for bland taste with good varieties. Interesting... your plants look great though

[travis]

Growing in potting mixes with fertigation often results in "washed out" flavor.

[beeman]

Originally Posted by travis

Growing in potting mixes with fertigation often results in "washed out" flavor.

I should stress, these are SWCs, so over watering shouldn't be the cause of lack of flavour.

[ginger2778]

What happens with my SWCs is that the first groups of fruits are watery, but as the vine grows, the fruits higher up get much tastier. I wonder, do you think it could have anything to do with proximity to the water source? Of course,in my zone 10b, my vines can grow quite long, 12-14 feet at times, and it is the higher up fruit that has the good taste.

[beeman]

Originally Posted by ginger2778

What happens with my SWCs is that the first groups of fruits are watery, but as the vine grows, the fruits higher up get much tastier. I wonder, do you think it could have anything to do with proximity to the water source? Of course,in my zone 10b, my vines can grow quite long, 12-14 feet at times, and it is the higher up fruit that has the good taste.

You could be right. These were the first, in fact they were all from fused multiple blossoms, ugly as all get out. In future I'm going to prune those blossoms off as they seem to slow production. The minute you harvest those fruits the other start to blush instantly.

[Heritage]

What are the night temps in your greenhouse?

[JJJessee]

Try some glacial rock dust to get a full spectrum of trace elements in your potting mix with you're regular amendments. Then let the soil "cycle" for 30-60 days before use. This is a help I've heard about.

Also perhaps letting them hang longer to compensate for growing temps and latitude might help.
Just a stab in the dark.

Good Luck.

[bower]

Beeman, if these are first fruit and they are catfaced, sounds like they set and perhaps also ripened in cooler temperatures, which unfortunately often results in poor tasting fruit early in the season. It's not even July and you're picking ripe CP in Canada??? Yep, I'm betting on cool temperatures as the cause of this problem.... later fruit should be much better.

Other than cold, and too much water, insufficient potassium is another factor that has an impact on flavour, especially sweetness, afaik.

[IronPete]

On the positive side the pictures look great, lol! I am in Canada too. I starte both CP and PR indoors in mid-March (2 weeks too early as the seedling got leggy and some succumbed to scalded stems when I was hardening off). Still, they are 3' tall now and both are blooming. CP just started its first tomato so I am pretty happy.

On Tania's website (tatianastomatobase.com) she lists her experiences with growing different varieties. She is in BC. Often she states that different varieties are bland in cool weather but are great during the heat. I would suggest that you will find they get better in the next month when it heats up. I have lots of faith in what Tania says!! Good luck! Pete

PS: where are you in Canada?

[IronPete]

I should add that i have around 30 varieties not just CP and PR. The rest are doing the same + or - a week dependent on the variety! Pete

[Ed of Somis]

I think you have some very good answers above. In particular...the idea of cooler temps and lower growing fruits makes sense. I am learning fast about tomatoes. The last two years I have studied hard. I am more of an expert with tree fruits. Many tree fruits need warm/hot temps to spike sugar.

[beeman]

Originally Posted by IronPete

where are you in Canada?

Ontario. About 90 miles North of Toronto.
So much information. I am new to greenhouse growing, so have to reduce my early hopes of tasty tomatoes.
DW says she doesn't want to wait until the end of July to get home grown toms, so end of June might be just a little too early. Or perhaps find varieties that are less sensitive to colder temps, and keep these for warmer weather.
I will try to resurrect this post later in the season so I can tell you the end result of warmer weather etc.

[SharonRossy]

I'm in Montreal and CP is just starting to set fruit. I started about two weeks too early and mine got very tall and started showing blossoms which I had to pinch out. I haven't any experience with a GH but I'd agree that cooler temps would affect the flavor.

[beeman]

Update on my tasteless Greenhouse Toms.
Of the two photos attached, the lefthand Tom is supposed to be a Cherokee Purple, righthand a Paul Robeson.
To my untrained eye they both look the same? what do you think?
As to taste, a slight improvement, but nothing exciting, almost store bought. So unless someone can suggest what's going on I think it's back to Hybrids, for me.